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lundi 3 mai 2010

- AUSTRALIA : Yagoona Halal Meats are using the illegal preservative sulphur dioxide to make old and greying meat look fresh.

"Used the chemical because it makes the meat redder ..."Mr Elarab toThe Sun-Herald

A butcher in Yagoona has become the latest to be caught using the toxic additive - a major ingredient of battery acid - on beef mince.
Toufic Elarab, the owner of Yagoona Halal Meats, was also found by NSW Food Authority inspectors to be storing meat in an unsanitised shopping trolley while beef hung on rusty hooks was allowed to rest against filthy, blood-splattered walls in a storage area.
The butcher is the latest to fall foul of health restrictions against the use of sulphur dioxide to disguise old or inferior raw meat.Last month RW & MF Brown Quality Butcher on Thompson Street, Drummoyne, was fined $330 for selling beef mince containing sulphur dioxide.
Other butchers fined include Cliffy the Butcher of Brighton on Monterey Street, Ramsgate, Al-Bashara Butchery on Railway Parade, Lakemba, and Daniels Butcher in the World Square shopping centre on George Street, in the city

The NSW Food Authority warned that sulphur dioxide carried the risk of serious allergic reaction.
The Food Standards Code allows tiny amounts of the chemical to be used as a preservative in certain processed products, including mortadella, chicken loaf, turkey loaf, frankfurters, luncheon meats, polish salami, devon and manufactured hams. It is banned from all raw meats, including mince, sausages, rissoles and hamburger patties. ...
Read more Australia - Preservitives do no harm to meat

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